Here’s a delightful Tosca Filling Cream Cake recipe that marries the classic elegance of almond-topped caramel with rich, creamy layers of soft sponge cake. This Scandinavian-inspired cake is the perfect treat for special occasions or a luxurious dessert to savor with coffee or tea.
Ingredients
For the Sponge Cake:
- 3 large eggs
- 150g (¾ cup) granulated sugar
- 120g (1 cup) all-purpose flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
For the Tosca Topping:
- 75g (⅓ cup) butter
- 150g (¾ cup) granulated sugar
- 2 tbsp milk
- 2 tbsp all-purpose flour
- 150g (1½ cups) sliced almonds
For the Cream Filling:
- 300ml (1¼ cups) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: Fresh berries (raspberries or strawberries) or a fruit jam of your choice (apricot or raspberry pairs well)
Instructions
1. Preparing the Sponge Cake:
Step 1: Preheat the oven and prepare the cake pans.
- Preheat your oven to 175°C (350°F).
- Grease and line a 9-inch round cake pan with parchment paper. If you have two pans, you can bake the layers simultaneously.
Step 2: Whip the eggs and sugar.
- In a large mixing bowl, combine the eggs and granulated sugar.
- Using a hand mixer or stand mixer, beat the mixture on high speed until it becomes pale, fluffy, and triples in volume. This should take around 5-7 minutes.
- You’ll know it’s ready when you can lift the beater, and the batter leaves a ribbon trail for a few seconds before disappearing.
Step 3: Combine the dry ingredients.
- In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
- Gently fold the dry ingredients into the egg mixture, making sure to not deflate the batter. Use a spatula to incorporate it slowly.
Step 4: Add milk and vanilla.
- Warm the milk slightly (you can microwave it for a few seconds) and stir in the vanilla extract.
- Gently fold the milk mixture into the batter until well combined.
Step 5: Bake the sponge cake.
- Pour the batter evenly into your prepared cake pan(s). Smooth the top with a spatula.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Preparing the Tosca Topping:
Step 1: Melt the butter and sugar.
- In a medium saucepan over medium heat, melt the butter and sugar together, stirring constantly.
- Once the mixture is smooth, add the milk and flour and continue stirring until it thickens slightly.
Step 2: Add the almonds.
- Stir in the sliced almonds, making sure they’re evenly coated in the caramel mixture.
Step 3: Cook the topping.
- Continue to cook the mixture for 2-3 minutes until it turns a light golden-brown color.
- Remove from heat and set aside to cool slightly.
3. Assembling the Cake:
Step 1: Prepare the filling.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter.
- Optionally, you can fold in some fresh berries or fruit jam to add a fruity contrast to the creamy filling.
Step 2: Split the sponge cake.
- Once your sponge cake has cooled completely, carefully slice it horizontally into two layers using a serrated knife. Make sure to handle the layers gently, as the sponge cake can be delicate.
Step 3: Add the cream filling.
- Place the bottom layer of the sponge cake on a serving plate.
- Spread the whipped cream filling generously over the top of the layer, creating an even thickness. If you’re using berries or jam, dot them over the cream at this stage.
- Carefully place the second cake layer on top.
4. Adding the Tosca Topping:
- Once the Tosca topping has cooled slightly but is still spreadable, pour it over the top of the assembled cake.
- Use a spatula to evenly spread the almond topping across the surface of the cake, making sure to cover it entirely.
5. Let the cake set:
- Allow the cake to rest for at least 30 minutes at room temperature before serving. This helps the flavors meld together and makes slicing easier.
Serving Tips:
- Slice the cake into even wedges and serve with a side of fresh berries or a dollop of whipped cream.
- The cake pairs wonderfully with coffee or tea, making it a perfect afternoon indulgence.
- If you want an added touch of elegance, drizzle some melted chocolate over the Tosca topping before serving.
Storage:
- Store any leftover cake in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container.
- For best results, bring the cake to room temperature before serving to enjoy the full flavors of the cream filling and almond topping.
Recipe Variations:
- You can add a thin layer of jam (such as apricot or raspberry) on the bottom cake layer for a fruity contrast to the sweet almond topping.
- For a more decadent filling, consider adding a layer of custard or pastry cream between the sponge cake layers.
This Tosca Filling Cream Cake combines a rich almond-caramel topping with a light sponge cake and creamy filling, creating a balanced and luxurious dessert that everyone will love.
